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Taco Tater Tot Bake

1 lb. lean ground beef 
1 small onion, diced
1 garlic clove, minced
1 small can sliced black olives
1 pkg. (1 oz.) taco seasoning mix
1 bag (16 oz.) frozen corn
1 can (4 oz.) diced green chilies, drained
1 can (12 oz.) black beans, drained and rinsed
1 bag (16 oz.) shredded Mexican cheese blend
1 pkg. (16 oz.) package frozen tater tots
1 can (10.5 oz.) enchilada sauce

Preheat oven to 375 degrees. Spray a 9-x13-inch baking dish with cooking spray. Heat a large skillet to medium-high heat. Add ground beef, garlic, and onion and cook while breaking the beef into small crumbles; cook until ground beef is browned completely, about 10 minutes. Drain off any excess drippings. Add taco seasoning mix, green chilies, corn, and black beans to the ground beef. Cook until heated through. In a large bowl, combine ground beef mixture, 3/4 of the Mexican cheese blend, and all the tater tots. Stir well to combine. Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots. Place into oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top with remaining Mexican cheese and sliced black olives. Return to oven and bake until cheese is melted and bubbly.
Makes 6–8 servings.

 


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